Photo by Stacy Zarin Goldberg for The Washington Post
Here, a velvety spread of lemony sweet peas is slathered over toasted crusty bread, then sprinkled with sliced radishes, scallion, fresh dill and creamy crumbles of feta cheese. It’s a fabulous expression of spring both on the plate and palate.
2 cups green peas, fresh or frozen
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice and 1/2 teaspoon finely grated lemon zest from 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 slices crusty, textured whole grain bread, such as from a “health” loaf (½-inch thick slices, about 1¼ ounce each) or 4 pieces matzoh, halved
1 medium radish, halved and thinly sliced
1 scallion, green and white parts, thinly sliced
1/2 cup crumbled feta cheese (2 ounces)
1/4 cup fresh dill fronds
If using fresh peas, place them in a saucepan with ½ cup of water. Bring to a boil, then simmer, covered, stirring occasionally, 5 to 10 minutes, depending on the size and starchiness of the peas, until they are tender but still bright green. Drain the peas, then transfer them to an ice bath for a few minutes to stop the cooking and drain again. If using frozen peas, heat them in a pan over medium heat or in a bowl in the microwave until defrosted but still cool.
Transfer the peas to the small bowl of a food processor fitted with a blade. Add 2 tablespoons of the oil, the lemon juice, zest, salt and 1/8 teaspoon of the pepper. Pulse several times, until the mixture is spreadable, but retains some texture.
Toast the bread, then spread 2 heaping tablespoons of the pea mixture onto each piece of toast. Top each with a few radish slices, some scallion, feta cheese and dill. Drizzle each toast with ½ teaspoon of the remaining olive oil and sprinkle with the remaining black pepper.
Makes 4 servings
Per serving: Calories 180; Total Fat 7g; (Sat Fat 2g); Protein 6g; Carb 21g; Fiber 4g; Cholesterol 10mg; Sodium 380mg; Total Sugar 4g